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jacquelinep21 · 4 years

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(I wrote this email to my grandmother, aunt, and uncle last week and felt pretty good with how it turned out so decided to publish it here.)

Friday, May 1st, 2020

Coucou !

I’ve been wanting to write you for a while now, I even started a draft and wrote about ¾’s of it, had to stop to make dinner, and then never finished it. Maybe I was overthinking how I wanted to get the writing perfect when I should’ve just sent something to say hello, give you an update, and check-in that all was well with you. Mieux vaut tard que jamais.

How to describe everything and nothing that has happened since mid-March? Both on a personal level and on a “what’s the situation in France” level?

Personally, I’ve been cooking, both familiar recipes, and trying new ones such as Chickpea Curry, Mushroom-Stuffed Eggplant, One-Pan Wine Braised Chicken with Artichoke Hearts, Shakshuka, Spanish Tortilla, Roasted Red Pepper Cheese Toast, Peanut Butter Chile Sauce drizzled over broccoli and rice, Butternut Squash & Shallot Hash w/Poached Eggs, and a couple others. Let me admit, some were successes, others...will have to be adjusted and reattempted. Not to mention there are days when not having a dishwasher gets to be exhausting.

I still have multiple school projects that I have been working on, both group and individual. My classes were already supposed to end mid-April even before this all started, so it didn’t change much and most classes didn’t have any online classes, as the projects were more important and already put in place. I have three more to turn in before grades are due mid-May, and now the first part of my thesis is due one month later, at the end of June. Productivity has been difficult, as there are days that I feel like I need to do things for me, rather than sitting on my computer switching between reading the news and trying to do school work, but I’ve gotten a little better at it. My job, checking guests into apartments, and working in the office, is obviously non-existent, and likely will be until at least September, but because of the government's chômage partiel or temporary/partial unemployment of over 10 million people in France, I’m still getting 90% of my salary, which I am very thankful for.

What I have been doing for pleasure these days is listening to podcasts, my favorite being Spilled Milk, which I discovered in September when I was doing the grape harvest, a comedy show about food recorded in Seattle. I was taking a photograph or two a day with my dad’s 1984 Minolta 35mm film camera but ran out of film and can’t find a viable way to get more. I’ve been reading every day, finished two books so far, and have started a third. We’ve been watching movies and TV shows, such as Breaking Bad, the Jason Bourne trilogies, Charade, Star Wars, and others I’ve put off watching until now. Something I never thought I would do was a virtual dance/fitness classes but they have been a great source of dopamine and just physical movement. There are also weekly video chats with either Benjamin or I’s friends, which has been especially nice when we can reunite multiple time zones all in one call. My friend that works at Politico’s audio department asked if I’d be interested in recording an audio-diary twice a week as part of a project they’re working on of different people’s experiences during lockdown so I’ve been contributing to that (though not sure what’s become of the project so far). The most coincidental thing that has happened to me during confinement is changing the channel on the TV maybe the second week into the lockdown, as the Prime Minister’s press conference was ending (otherwise we hardly ever watch the TV), to a different channel only to see someone that looked vaguely familiar, and then see the street we live on. We soon figured out the people across the street we had seen filming once or twice were making a documentary on the lockdown. I contacted them after we finished watching the episode and they asked if I was interested in being interviewed. So that happened, haha. I don’t believe it’s possible to stream the episode outside of Europe so I’ve included the video here, it’s in English.

There are of course the daily musings outside the window to see what the neighbors across the street are doing or what is happening on the street below. Avenue de Saint-Ouen has calmed since this all began but it still is busier than I would’ve expected, both with cars and people, not resembling photos you may have seen of an eerily empty Paris. Sundays are the exception, when I can almost clearly hear what someone is saying on their balcony across the way, where the joggers' loud steps hitting the pavement echoes as they try to reach home before their 10am curfew, and the church bells ring telling us the time. The typical characters I can see on their balconies every day include the bald man that drinks his cup of coffee while smoking his morning cigarette, the retired man on the top floor that tends to his potted herbs that dangle over the balcony railing, or his neighbors that have two young boys that run back and forth. The weather has been clearer than any Parisian spring I’ve seen and the temperatures even got to the high 70’s last week but have now dropped and the clouds are back. We are allowed to walk for up to one hour within a 1km radius of our address, as long as we have a form, now available to download on our phones, filled out, otherwise there can be fines, though I have only seen police officers stop people twice.

So what is the situation in France right now? As of Thursday night, 24,376 people have died from Covid-19 in France, 26,283 people are currently hospitalized (551 less than the day before) and 4,019 are in the ICU (188 less than the day before). On May 11th, the lockdown will be lifted to a certain extent, but many restrictions will still be in place. Starting May 7th each département, kind of like a county, will either be classified red or green, depending on multiple factors, and this can change the severity of the rules after May 11th. Preschools, elementary schools, and daycares can reopen, on a voluntary basis by each family, so those in need that cannot do online learning and depend on the meals can return to school under certain hygiene measures. Public transportation will increase slightly but not back to the normal frequency, masks will be obligatory, every other seat must be left empty, employeurs are encouraged the adjust hours of employees that have to return to work to avoid rush hour, and that those not commuting to and from work should avoid public transportation during these hours. We will be able to leave the house without filling out a form, as long as it’s less than 100km from our address. Farther than this (62 miles) we will need to have a legitimate reason, such as professional or imperative family needs. No meetings, private or public, of more than ten people. Individual sports any time of day (currently in Paris jogging isn’t permitted between 10am and 7pm) but no team sports. Libraries and small museums may reopen while abiding by hygiene procedures. Parks may reopen but if considered dangerous, such as in Paris, they may remain closed. Most businesses can reopen, except restaurants, bars, cafés, large museums, movie theaters, concert venues, or theaters, while controlling the number of people in the business and customers may be turned away if they aren’t wearing a mask. Farmers markets may reopen as well. Malls may or may not reopen, depending on their size. Working from home is still strongly encouraged. The government hopes to test 700,000 people a week, though who can get tested isn’t clear. If you test positive you must self isolate for 14 days either at your residence or an allocated hotel, and teams of people will attempt to get in contact with those who may have been infected by said persons to get tested. An app is also in development to track this but is also highly controversial and will have to be voted on by parliament. Masks will be distributed by employeurs, by schools, to nonprofits for those in need, social action centers, and La Poste has set up a website where they can be bought, the government paying for part of the costs. The second phase in which things could change is June 2nd.

Voilà, I think that’s everything. I would love to hear from you when you can write back. Miss you and thinking of you.

Love,

Melissa

P.S. Some recent Articles/Blogs/Newsletters/Podcasts that are Paris related:

David Lebovitz's May 2020 Newsletter

When Cookies Fly and Other Tales of Staying Entertained During Quarantine

Lettre Recommandé: Notes from France by Lauren Collins

Podcast: Documenting confinement in Paris, checking in with the French psyche, May Day history (interview with the couple making the documentary that I was featured in briefly among other interesting things.)

The New Paris Podcast: Paris in Confinement

The Earful Tower Podcast: What does Paris look like in lockdown? (he has recorded several episodes about what has been going on, this is just a more recent one, light-hearted)

The Street That Still Offers Paris Hope

Denuded of Tourists, Paris Reveals Its Old Beating Heart

France 24's English Coverage of the France Lockdown (a great news outlet in English with a more French perspective of whats going on in France with articles and videos)

#spring 2020 #a letter from France #a letter from Paris #my personal writing #melissa ann #jacquelinep21 #quarantine cooking #recipes #may 11th #may 2020 #podcasts #Spilled Milk podcast #Paris #paris in confinement #confinement journal #lockdown life #le 11 mai #an american in paris

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poumih · 4 years

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Purpose of the Poblano Chile

A Poblano Chile may be a Chile that was originally cultivated in Puebla, a city, also together of the 32 states, that comprise the state of Mexico. Commonly used as a main ingredient in Mexican cuisine, you likely have seen and tasted it in served meals like Chile Rellenos, Chile-stuffed Poblano Peppers, and in Enchiladas. Web search the image of a Poblano Chile to jog your memory. Notice that it's usually displayed as a green Chile. The green ones are mild in heat, but if the Poblano is allowed to ripen further before it's used as a food ingredient, it'll be hotter (especially the red ones).

The Mexican cuisine that you simply order within the us has mostly been over-influenced by Spanish domination of the first Mexican food culture (the Spaniards brought over domestic livestock and emphasized dairy ingredients), and it targets the American desire for those food types. But, if you dig deeper into Mexican food history, you'll find that such meat which will are utilized in Mexican food was wild: rabbits and turkey. Being poor farming folk, it had been easier to reap a Chile than to catch a turkey or to snare a rabbit, in order that explains why the mainstay ingredient would be a vegetable, just like the Poblano Chile. Plus, the Chile are often stuffed, and, as I said, the degree of ripeness gives license to the cook to vary the degree of warmth .

You might accept as true with me that applying heat into the cooking of a Mexican dish is that the art of the cuisine. The chef who wishes to please everyone who dines must balance the degree of warmth between the sissies and people who equate pain with pleasure (they love it hot). to try to to that, it's better to stay with the green Poblano Chile within the dish and offer a bottle of Habanera sauce to the pain seekers. The Poblano Chile's purpose, then, is taste: a fresh taste with a singular flavor signature, one that centers the dish, and allows other flavors (like rice, beans, cilantro, and tomatillo) to be stuffed within in order that the dish becomes a masterpiece of culinary delight, an object of conversation, a piece of art.

The disciple John recorded what Jesus taught him and therefore the other disciples. By this, all men will know that you simply are my disciples." As you enjoy a signature Mexican dish that's centered on the Poblano Chile, you complete the aim of the Chile and you honor the Chef who practiced his or her art. once you spread like to people whom you encounter, you complete the aim of Jesus, and you're closer to God, who sent Jesus to spread love and supply the way back to God, who is that the author of human history.

Resource Box: Pray to Father God. Ask him for his grace in your life. Web search what you would like to understand about God, Jesus, the Holy Ghost , and other subjects within the Bible at the web Bible Gateway, https://www.biblegateway.com/. you'll always make a change permanently in your life.

Please share my article with others.

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crediblemarkets20 · 3 years

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Global Commercial Griddle Market 2020, Research Analysis Report Growth at CAGR Value, Industry Share, Key Company Profiles, Type, Applications, Size, Trends and Forecast To 2026

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This report examines all the key factors influencing growth of global Commercial Griddle Industry market, including demand-supply scenario, pricing structure, profit margins, production and value chain analysis. Regional assessment of global Commercial Griddle Industry market unlocks a plethora of untapped opportunities in regional and domestic market places. Detailed company profiling enables users to evaluate company shares analysis, emerging product lines, scope of NPD in new markets, pricing strategies, innovation possibilities and much more.

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Chapter 8 Europe Commercial Griddle Industry Market Analysis by Countries

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Chapter 10 Middle East and Africa Commercial Griddle Industry Market Analysis by Countries

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runnowrelay · 4 years

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11 Best Places To Visit In Denver (2020 Guide)

ultreiadenver.com City Park WestUntil just recently, fried rice had not been the first, or perhaps 2nd Tyler Tysdal and Platte Management, point we believed about when we contemplated a huge , brunch-y dishof carbohydrates. We commonly booked those visions for biscuits, pancakes, or hash (discover our favorites listed below ). But then we fed on a heaping offering of Onefold’s magnificent fried rice with Chinese sausage(” lap cheong” ), and all that transformed. Garnished with sauted pieces of wonderful, meaty lap cheong (or duck, pork, or bacon) and 2 deep-fried eggs, it’s an enjoyable shock that we mean to consume on repeat. onefolddenver.com Image by Aaron Colussi. Prop styling by Natalie Warady. RiNoNearly every food author in Denver has actually proclaimed Kyle Foster’s biscuitsand below we go once more. They are baked to get as well as have crusty sides that smash so when you attack into them. They hurt inside, salted, as well as oh-so abundant.

They havethe requisite half-cracked texture, yet they’re additionally somehow pillowy and also certainly hold more butter than a typical biscuit. Foster is, put simply, a biscuit wizard. And also please inform Foster that, this time around, 5280 sent you. juleprino.com Chinese food Star Kitchen area on Mississippi Method for the best dim amount around. You’ll wait on a table on weekend break early mornings, yet the pan-fried turnip cake with XO sauce, shrimp-stuffed eggplant, and also congee with duck egg.

are worth it. starkitchenseafooddimsum.com English food The British Bulldog, since if you’re mosting likely to invest your weekend break mornings viewing Premier Organization matches, you might too do so over a full English breakfasttwo eggs, a” banger”( sausage),” rashers”( bacon), mushrooms, beans, fried tomato, as well as toastat this 12-year-old Five Factors club.

britishbulldogdenver.com Ethiopian food Colfax Method’s Africana Coffee shop, which opens up at 9 a – Lone Tree.m. africanaethiopianfood.com Vietnamese food Pho 95 on Federal Blvd forwhat else?a steaming dish of its signature brothy noodle soup, a typical breakfast in Southeast Asia. The Pho 95 special, with filet mignon, brisket, and flank, is a classic Denver hangover remedy. pho95noodlehouse.com Filipino food Aurora’s Sunburst Grill, where a hearty plate of” tocino “( Filipino-style bacon cured with pineapple juice), eggs, and rice prices just$ 7. Photo by Aaron Colussi. Prop styling by Natalie Warady. LoHiCradling a porcelain mug of steaming joe inside the Bindery.

25 Best Places To Visit In Denver On A Date – Vacationidea.com

‘s intense, busy room on Central Street is a gorgeous way to greet the day. The beans originate from Denver’s Queen City Coffee Collective, which has been seducing local java lovers with its craftsmen, direct-trade coffees considering that 2007. thebinderydenver.com Uptown & ArvadaWe’re certain avocado salute has absolutely nothing to do with millennials ‘reduced homeownership prices, however paying greater than$ 10 for the stylish staple isn’t a fantastic idea for any person’s purse. Luckily, Steuben’s Avocado Siren Toast will just establish you back$ 5and it’s absolutely magnificent. The kitchen toasts ciabatta, rubs it with a rich, herby, sour-cream-based schmear, covers it with slim slices of buttery avocado, and also garnishes all of it with cut radish and a drizzle of olive oil. Virtually. steubens.com LoDoWe’ve eaten ratings of leathery, flavorless omelets over the yearswhich, in a community known for the meal, is greater than a little frustrating. Say thanks to benefits for Urban.

Farmer, after that, where the Denver omelet obtains its due. Available throughout weekend brunch as well as weekday breakfast, cook Chris Starkus ‘iteration is studded with chunks of baked green chiles, red pepper, as well as local pork and covered with a charitable( if nontraditional) pour of barnaise sauce. Finally, we can lay case to an omelet worthwhile of our city’s excellent name. urbanfarmerdenver.com Several locationsNot just is the Article’s fried hen regularly incredible, with a superbly crunchy, completely skilled crust and also juicy meat withina mighty fine dish all on its ownbut the pleasant dining establishment’s a.m. food selection additionally approves our long for multiple brunch-acceptable methods to consume the humble bird. postbrewing.com Image by Sarah Boyum. BerkeleyIt’s easy to place pancakesfilled with delicious chocolate chips or jam, soaked in fudge sauce or whipped lotion or whatever outrageous spice sweet-toothed visitors may take into consideration temptingon a brunch menu.

What’s harder is to make a pancake that tastes good solo. Wendell’s, the upscale diner that took control of the original DJ’s Cafe area on Tennyson Street in 2015, has actually accomplished the last with its massive buttermilk beauties, which are lightened with whipped egg whites and seasoned with brandy, vanilla paste, and lemon zest. wendellsbreakfast. Colorado resident Tyler Tysdal.com Technique: To appoint a price per person for each and every of these dishes, we completed the average price of an entre, a coffee, and also a mixed drink or beer. Break out your( fancy) elastic trousers before taking on the Sunday breakfast buffet at this resort near the Park Meadows mall. The price consists of online jazz, endless mimosas, as well as an all-you-can-eat buffet with made-to-order omelets, a raw fish and shellfish bar, and also sculpted prime rib. Its closeness to matine reveals at the close-by Denver Executing Arts Complex just includes to the charm.

. edgerestaurantdenver.com This Cherry Creek stunner inside the Halcyon hotel uses distinct, Italian-inspired breakfast fareincluding the trademark chicken Parmesan and also light-as-air gnudiand fresh-juice Bellinis( cucumber-lime, white peach, grapefruit-pomegranate )are combined tableside from an unquiet cart. Our go-to: a$ 6 Bloody Mary as well as the Fettster (seeded rye toast with caper cream cheese and smoked salmon )with an agitate top. Freedom Factory. oliveandfincheatery.com With pop-art-bedecked walls and a huge roster of boozy drinks, this two-story Sunnyside area is perfect for households and revelers alike. Order a bacon flight.

25 Best Places To Visit In Denver On A Date – Vacationidea.com

as you question between purchasing the Costa Rica Benedict( smoked pork stubborn belly, jalapeo cornbread, pineapple salsa, chipotle hollandaise) or the bacon shrimp as well as grits. Get hold of a coffee from Crema Bodega, an alcoholic drink from Curiowe like the rum, apple brandy, as well as citrus concoction called Dead Presidentsand an enormous cinnamon roll from Izzio Bakeshop to appreciate at one of the food hall’s long neighborhood tables.

denvercentralmarket.com Get one of the most bang for the least dollar at the Sloan’s Lake station of this preferred counter-service spot. riseandshinedenver.com Photo by Aaron Colussi (Freedom Factory). Prop designing by Natalie Warady. AuroraIt’s nearly difficult to choose simply one product from Annette’s breakfast food selection, however when pushed to do so, cook Caroline Glover’s waffles drift over the rest. Their light structure comes from a yeasted batter Glover rests overnight for best taste advancement and also loft. Even much better, the covering mixes change regular and with the seasons, from apples with salted caramel and also whipped cream in the autumn to blackberries with lemon curd and whipped cream in the springtime. annettescratchtotable.com LoHiMeals at There Denver are commonly riotous events, specifically if you go during breakfast, when the restaurant offers rotating home entertainment with themes like burlesque, yoga, as well as bluegrass music. For $7, you get three beautiful deep-fried orbs that are crispy on their cinnamon-sugar-coated exteriors, feather-soft within, as well as generously filled up with tart, house-made raspberryPinot Noir jam. Brunch with a side of burlesque dance might not be every person’s thing, however we’re rather certain these doughnuts are. therehospitalitygroup.com Capitol HillVegetarian and also vegan Denverites need not experience via boring tofu scrambles as well as butter-free salute, many thanks to Cap Hill’s hipster institution, City, O’ City, where the entire a.m. My individual favorite would certainly have to be the Queso Arepa. Who doesn’t like mozzarella cheese, avocado as well as fried plantains!.?. !? Image courtesy of @milehighandhungry on Instagram This french salute is the very best brunch option in Denver. It’s a gooey as well as divine mix of bread, butter, berries, cinnamon, vanilla and also maple syrup.

In 15 years of managing assets and backing several entrepreneurs, Tyler Tysdal’s business managed or co-managed, non-discretionary, roughly $1.7 billion in assets for ultra-wealthy households in industries such as healthcare, oil and gas, realty, sports and entertainment, specialized loaning, spirits, innovation, durable goods, water, and services business. His team advised clients to buy nearly 100 entrepreneurial companies, funds, personal loaning deals, and genuine estate. Ty’s performance history with the private equity capital he released under the first billionaire client was over 100% yearly returns. Which was throughout the Great Recession of 2008-2010. He has created numerous millions in wealth for clients. However, provided his lessons from working with a handful of the certified, extremely sophisticated individuals who might not appear to be pleased on the upside or understand the possible downside of a deal, he is back to work exclusively with entrepreneurs to help them sell their business.Image courtesy of @milehighandhungry on Instagram Vert is not just housed in the trendy as well as homey community of Clean Park, yet it has a killer menu that is frequently changing. Every active ingredient they make use of is local as well as homemade, as well as while they always have sandwiches as well as salads, they switch over up their specials as well as sides so you can try something brand-new whenever you go.

Picture thanks to @infatuation_den on Instagram If you can not inform from this image, this is the most effective darn pizza in the state of Colorado. Fresh, home made dough as well as local, natural components baked together in a traditional brick stove makes these pizzas taste like they’re right out of Naples, Italy. Straightforward components and conventional methods make Restaurant Location a must.

18 Best Things To Do In Denver – U.s. News Travel

You reach pick the base, healthy protein, sort of curry, veggies as well as flavorings to create a customized Indian curry bowl that has extraordinary taste as well as flavor. The active ingredients as well as alternatives are unbelievably fresh as well as constantly transforming, enabling you to change it up every single time you go, yet I extremely advise the coconut curry and poultry.

Picture thanks to @infatuation_den on Instagram grass-fed meat, Tillamook cheddar cheese as well as fresh lettuce and tomatoes make this cheeseburger an essential. They throw on a few of their special sauce for the very best combination of savory and also zesty, and also their newly baked bun is the cherry ahead. While their delicious hamburgers are a factor alone to go, Larkburger’s truffle french fries are my preferred fries in Denver, hands down.

I would do anything at any kind of provide moment to eat these french fries and also I suggest anything individuals. Photo thanks to @infatuation_den on Instagram Bonnie Brae is a real Denver facility. They make their homemade gelato and also cones on site each day, and have a myriad of tasty tastes readily available (Tyler Tysdal).

Whether it’s a summer’s evening or amazing afternoon, Bonnie Brae is always crowded with happy kids, family members, as well as big groups of close friends – Tyler Tysdal. Image courtesy of @infatuation_den on Instagram Denver Biscuit Co. has a national credibility for providing remarkably great biscuits, and this credibility could not be a lot more accurate. Their biscuit french salute has the ideal level of sweetness and also is deliciously indulgent, while their egg biscuits are the most gratifying method to start the day.

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syndicated from 11 Best Places To Visit In Denver (2020 Guide)

#Run Now Relay #fit body boot camp #best franchise opportunities #business

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wineanddinosaur · 4 years

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12 Things You Need to Know About Modelo

In a landscape where Corona won’t stop it with the beach commercials and Mexican craft beer is growing at a rate of about 50 percent per year, there’s Modelo, a beer with surprising staying power for all its squat-bottle modesty.

Modelo is the second most popular imported beer in the U.S. And all the brewery had to do was invent two styles (they make Cheladas, but we’re still mainly hot for Especial and Negra). But don’t let looks fool you: In that squat little bottle of effortlessly pleasant suds are influences ranging from political dealings with Napoleon III to American Prohibition.

Here are 12 things you need to know before cracking your next Modelo.

It’s all Hecho en Mexico

In an era where a product can be emblazoned with a brand touting cultural authenticity but be made somewhere entirely unrelated, it’s encouraging to know Modelo is still brewed in Mexico. Although the company has changed ownership in the last several years, the Grupo Modelo headquarters is still in Mexico City, and the breweries producing Modelo beer are all located in the country.

It’s part of a big booze family.

As noted in this Corona article, Modelo is owned by a large, New York-based conglomerate called Constellation Brands, making it economic step-cousins with brands like apparent competitor Corona, not to mention Ruffino Prosecco, Kim Crawford Sauvignon Blanc, Arbor Mist, and Svedka. The beverages have no actual correlation beyond ownership (unless you decide to test family ties and mix Modelo, Svedka, and a can of Arbor Mist Strawberry Margarita and end up with… probably a stomach ache.)

The lions on the label are there for pride.

Considering it’s made by one of the two largest brewing companies in Mexico (Grupo Modelo and Cerveceria Cuauhtemoc Moctezuma), Modelo represents a mini-empire of sorts. No shock then the label features two lions standing guard in a stance very similar to the lions on Mexico City’s own coat of arms.

We owe Modelo (in part) to an Austrian Emperor.

Speaking of empire, at least part of the reason Modelo emerged is thanks to the little-remembered reign of Austrian-born “Emperor of Mexico” Maximilian I. Maximilian, who got into his unlikely position by the regular means (wheeling and dealing with Napoleon III, for example). His reign in Mexico was short-lived (from April 1864 to 1867) but he did bring with him a pronounced taste for German- and Austrian-style beers, which continued to influence the growing world of Mexican brewing. (Maximilian, FYI, was a fan of Vienna-style dark beers, so he would have gone for Negra Modelo over Especial.)

It’s 95 years young.

Modelo might seem like a casual, easy-drinking beer, ideal for things like barbecues and beer pong, but it’s actually a venerated elder among beers. Modelo Especial was first brewed in a northwestern part of Mexico City called Tacuba all the way back in October 1925. By Halloween 2020, the brand will have been around for 95 years.

The brand benefited greatly from Prohibition.

Once American Prohibition took hold in 1920, all consumption of alcoholic beverages radically ceased in the U.S. (kidding!). Consumption of alcohol did decline, as it was tough to produce it safely and proficiently. So thirsty Americans turned to their neighbors to the south, where beer was still flowing freely. We got our first taste of Mexican beer then and haven’t lost a taste for it since.

We love it so much we drink an ungodly amount of it.

Modelo is the second most imported beer in the U.S. In 2018, we drank almost 64 million cases of the stuff. And even though Modelo came second to Corona in total consumption, Corona only had a 9 percent growth in sales from the previous year while Modelo consumption rose by 15 percent from 2017 to 2018. Both Corona and Modelo (and all Mexican beer) outpaced other countries in imported beer in 2018 and 2019.

It’s Mexican beer with German/Austrian roots.

You might recall from history class that Germans were migrating to America in droves in the 1800s, and many stopped in places like Pennsylvania (where, among other things, they basically invented American Christmas). But plenty of immigrants continued west and south to places like Texas and northern Mexico, bringing with them farming techniques, trades, crafts — and brewing habits. By the early 20th century, when Modelo was born, Mexico had around 35 breweries.

Your Negra Modelo would fit right in at Oktoberfest.

Modelo Especial is a light, crisp, pilsner-style beer. But its younger sibling, Negra Modelo, is modeled after the super-popular Munich-born dunkel style, made with roasted caramel malts and brewed longer for a slightly richer, dark-brass-colored beer. As far as we know, it’s also the most successful German-Mexican culinary hybrid out there (that is, until schnitzel finds its way into a taco, and we pray it will).

Back up, Bud. Modelo is the official sponsor of the UFC.

Most of us consume Modelo in decidedly non-pugnacious moods, e.g., at barbecues, lounging poolside, hiding from the sun under a schmear of zinc and a beach umbrella. But Modelo isn’t afraid of attaching itself to a little professional violence — as it proved in 2018 when it beat out none other than Bud Light for exclusive sponsorship rights to the Ultimate Fighting Championship. Among other things (like money), the sponsorship yielded this uplifting commercial featuring UFC featherweight Brian Ortega and Modelo’s “Fighting Spirit” campaign.

It makes decent ice cream (that won’t get you buzzed).

Beer isn’t a stranger to the kitchen, and especially the dark, subtly spicy, caramelly notes of a Negra Modelo seem made for the kitchen. In 2014, Modelo had the wise idea of partnering up with a celebrity(ish) chef who also had a reasonable claim to Mexican culinary savvy — Rick Bayless, who has a mini-Mexican culinary empire running out of Chicago. Out of that beautiful partnership we get a host of recipes fusing Mexican flavors and Modelo beer, including this one for Chocolate-Chile Negra Modelo Ice Cream and this award-winning chili recipe that pairs Negra Modelo with beef broth (and dares you not to drink it instead of cooking with it).

You should treat bottles of Modelo like little vampires.

As in, keep them out of the sun. Modelo comes in that uniquely shaped squat bottle, which is fun, but the glass is clear, which is less fun if you want to avoid your beer getting skunked. Since UV rays in sunlight are the main cause of skunking — which happens much faster than people tend to think — you can either store your Modelo in the fridge or small nearby cave — or simply avert the problem by consuming it quickly.

The article 12 Things You Need to Know About Modelo appeared first on VinePair.

source https://vinepair.com/articles/negra-modelo-beer-especial-guide/

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isaiahrippinus · 4 years

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12 Things You Need to Know About Modelo

Here are 12 things you need to know before cracking your next Modelo.

It’s all Hecho en Mexico

It’s part of a big booze family.

The lions on the label are there for pride.

We owe Modelo (in part) to an Austrian Emperor.

Speaking of empire, at least part of the reason Modelo emerged is thanks to the little-remembered reign of Austrian-born “Emperor of Mexico,” Maximilian I. Maximilian, who got into his unlikely position by the regular means (wheeling and dealing with Napoleon III, for example). His reign in Mexico was short-lived (from April 1864 to 1867) but he did bring with him a pronounced taste for German- and Austrian-style beers, which continued to influence the growing world of Mexican brewing. (Maximilian, FYI, was a fan of Vienna-style dark beers, so he would have gone for Negra Modelo over Especial.)

It’s 95 years young.

The brand benefited greatly from Prohibition.

We love it so much we drink an ungodly amount of it.

It’s Mexican beer with German/Austrian roots.

Your Negra Modelo would fit right in at Oktoberfest.

Modelo Especial is a light, crisp, pilsner-style beer. But its younger sibling, Negra Modelo, is modeled after the super-popular Munich-born dunkel style, made with roasted caramel malts and brewed longer for a slightly richer, dark brass-colored beer. As far as we know, it’s also the most successful German-Mexican culinary hybrid out there (that is, until schnitzel finds its way into a taco, and we pray it will).

Back up, Bud. Modelo is the official sponsor of the UFC.

It makes decent ice cream (that won’t get you buzzed).

You should treat bottles of Modelo like little vampires.

The article 12 Things You Need to Know About Modelo appeared first on VinePair.

source https://vinepair.com/articles/negra-modelo-beer-especial-guide/ source https://vinology1.tumblr.com/post/190308294219

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johnboothus · 4 years

Text

12 Things You Need to Know About Modelo

Here are 12 things you need to know before cracking your next Modelo.

It’s all Hecho en Mexico

It’s part of a big booze family.

The lions on the label are there for pride.

We owe Modelo (in part) to an Austrian Emperor.

It’s 95 years young.

The brand benefited greatly from Prohibition.

We love it so much we drink an ungodly amount of it.

It’s Mexican beer with German/Austrian roots.

Your Negra Modelo would fit right in at Oktoberfest.

Modelo Especial is a light, crisp, pilsner-style beer. But its younger sibling, Negra Modelo, is modeled after the super-popular Munich-born dunkel style, made with roasted caramel malts and brewed longer for a slightly richer, dark brass-colored beer. As far as we know, it’s also the most successful German-Mexican culinary hybrid out there (that is, until schnitzel finds its way into a taco, and we pray it will).

Back up, Bud. Modelo is the official sponsor of the UFC.

It makes decent ice cream (that won’t get you buzzed).

You should treat bottles of Modelo like little vampires.

The article 12 Things You Need to Know About Modelo appeared first on VinePair.

Via https://vinepair.com/articles/negra-modelo-beer-especial-guide/

source https://vinology1.weebly.com/blog/12-things-you-need-to-know-about-modelo

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wecityguidecom · 4 years

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Visit Falkland Islands: Explore The Stanley

Have you ever think to visit Falkland Islands? If the answer is no, it should be yes! The Falkland Islands or Islas Malvinas in Spanish is one of the British overseas territories which is located in the south of the Atlantic ocean where only around 4000 people are living. If you want to visit Falklands Islands you should know that it made up of numerous islands but there are two big ones with names West and East Falkand. The capital of the islands is Stanley located on the East Falkland. If you're looking for a place full of nature, stunning landscape and beaches, the answer is simple: visit Falkland Islands. This isolated island from the part of the world could be one of the greatest destinations to experience. It can be quite tiring to reach the island but it will surely worth it.

History of the Falkland Islands

I think it is better to know a few things about the history of these islands. I will give you very brief information about this unique place. The history of the islands goes back to more than five hundred years. The Falkland Islands were uninhabited when discovered by the explorers first time. The French founded the first colony on the island in 1764. Only one year after Britain claimed the island and in 1770 Spanish army cames from Argentina with 1400 armed and 5 ships forcing the British to leave the Port Egmont. Britain returned to the island in 1883 after the withdrawal of Spanish forces in 1811. After more than 150 years later Argentinian junta invaded the island on 2 April 1982 and Britain responded with a powerful force that forced the Argentines to surrender.

British soldier during the war. (Source)

Getting to Falkand Islands

You have multiple ways to reach the Falkland Islands. You can choose both air or sea to get there. The first way can be LATAM Airlines which operates every Saturday from Santiago (Chile) to the island. It is better to check the flight days in case of any change. There is an only direct flight from Brize Norton in Oxfordshire to the capital of the Falkland Islands, Stanley. This flight only stops at Cape Verde for a refuel. You can also think to came islands with cruise journey. There are lots of companies comes to the islands. In 2009, the island gains its full-self government status. Falkland government is fully free for its internal affairs and only bonded to the Britain international affairs and army. Mount Pleasant Airport All the flight comes to the Falkland Island cames to the Mount Pleasent Airport where is running by UK Ministry of Defence. Generally, flight leaves from the UK on Sundays and Wednesday and return flights are Tuesdays and Fridays. If you are thinking about the visit the island it is better to check this website to get more information.

Public Transport in the Falkland Islands

Briefly, there is no regular public transportation system in Falkland Island. There are only two taxi services to travel around Stanley and a few surrounding areas. Your only option is to hire a driver and rent a car to get around. Also, don't forget the speed limits, 40 km/h in centres and 64 km/h elsewhere. If you have lots of money you can take the flight to see the beauties of the islands from above. Also there two seaports in the Falkland Islands, Stanley (East Falkland) and Fox Bay (West Falkland). There regular ferry services between these two seaports since 2008.

Staying At Falkland Islands

You can use booking to find your accommodation but be sure wherever you stay you will feel the hospitality of Falkland people. They will provide information about the places to visit during your stay. Generally, people prefer to stay the capital of the island, Stanley. You will find lots of places to stay with nested with nature.

Nature, sea, wildlife and colour. (Source) If you like staying on remote settlements the Falkland Island is the best for this type of desire. You can experience the dark night full of stars and the sound of the wildlife. It's better to rent the countryside lodges and guest houses. You can print the Stanley Accommodation Map given below to use and get an idea about the city. Stanley Accommodation Map

Eat & Drink At Falkland Islands

If you have any question in your mind about what to east in the Falkland Islands. Be sure about the islanders are proud of their home-cooked food and delicious. So, don't worry about the food during your stay. You will find good food at your accommodations. Generally people eas mutton chops, sausage, bacon and eggs, kind of regular British breakfast. For the midday, you can eat soup with fresh bread and for the dinner deep-sea fish and home-grown vegetables. Falkland Smoko This one is must to be tried for you during your stay. Smoko is a Falkland tradition plate with full of home-baked cookies, cakes other various desserts which can not be refused. Smoko will be served on almost any time during the days. So better to prepare your stomach :)

Home-baked cookies, cakes and dessert will be your favourite. (Source) If you're staying in Stanley you will find various places to eat and drink at the city. Don't forget to taste the typical drinks of the Stanley and the Falkland Islands like squid, lamb, beef, mutton, and goose pate. If you like to eat veggies you will also find lots of alternatives for you. For the drinks, teas, coffees, and hot chocolates are ideal to drink and warm up yourself during the cold days of Falkland. If you like to drink alcohol you can try Peat Cutter and Rock Hopper as one of the Falkland Beerworks. Hot Toddy is also another option that made rum with hot water and sugar.

Top 5 Places to See in Falkland Island

1. Stanley the Tiny Capital If you ever visit Falkland Islands here is your first stop. Stanley is maybe one of the most beautiful and cute capitals of the world with its shore stretched harbour, colourful building and warm, friendly and helpful people. you will find various buildings with different architectural styles with the features of British heritage. Walking through the streets of this cute town will a nice experience for you.

Tiny and cute houses of Stanley. (Source) 2. Christ Church Cathedral This church is the Anglican cathedral which is located in the most southern part of the world. Christ Church Cathedral was constructed in 1892 by the Waite Hockin Stirling who is the first bishop of the Falkland Islands. Cathedral is open 365 days for its visitor, worshipper, and believers.

Christ Church Cathedral in Stanley. (Source) 3. SS Great Britain Mizzen Mast This one is an iconic thing to see in Stanley. The mizzen mast of the SS Great Britain is mounted on Victory Green in central Stanley. The steamship was the first of its kind to be constructed, screw propelled and from iron, in 1843 in Bristol by Isambard Kingdom Brunel. Maybe not one of the most impressive things in the world but worth to see if you visit Falkland Islands.

Mizzen mast of the SS Great Britain. (Source) 4. Government House This tiny house is the office of Governor of the Falkland Islands. Building designed by Governor Moody in 1845. You will see a stone part of the building. It is from the original house. By other governors, in years new parts added to the building.

It is not that big, right? (Source) 5. Historic Dockyard Museum Another place should be seen if you visit Falkland Islands. This awarded museum located on Ross Road in Stanley. Historic Dockyard Museum holds a collection with models, seafaring tales, artifacts and relics from ships stood in the Islands. There is also a gift shop in the museum to buy souvenirs for yourself and loved ones. Also, the Historic Dockyard Museum moved in its new building in 2014.

In 2014 the Falkland Islands Museum moved to the Historic Dockyard (1844) in Stanley. (Source) I only write 5 top places located in Stanley but there are lots of places to experience and see in the Falkland Islands. Each island offers its own unique beauty to you. Also, I prepared a things-to-do list for you; Observe Bird & Sealife Visit 1982 war Cemeteries Take a trail in Falkland Fishing & Sailing Wildlife photography Please share your experience and suggestions on the comment section to improve the quality of this content. If you want to visit Falkland Islands feel free to ask question in your mind. Read the full article

#falklandislands #IslasMalvinas #visitfalklandislands

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californiafolklife · 6 years

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The phone rang one afternoon more than 20 years ago. It was my old friend, the late Marion Cunningham, telling me that The Chronicle wanted me to write a column about Latino food - especially about my family’s link to rancho cuisine, the cooking of the Spanish and Mexican land-grant ranchos that once lined the bay.

Marion, a renowned Bay Area cooking teacher and cookbook author (“The Fannie Farmer Cookbook,” “The Breakfast Book” and many more) who was beloved by the food community, loved history, stories and old kitchens. I love them, too, and always will.

I started writing about rancho cuisine by documenting what I’ve called the “traveling enchilada.” It started in Mexico, where it acquired its red chile sauce and a hand-stretched flour tortilla. Then it moved north to California.

By the time rancho families worked their magic, the enchilada was enriched with onions caramelized in olive oil with a touch of Spanish oregano. They added exactly two olives to each enchilada, along with the shredded cheese.

Some families added chopped hard-boiled eggs, but we weren’t one of them. Aunt Margaret once added hamburger and was practically thrown out of the family.

The basic rancho red enchilada recipe has stayed the same for more than 150 years. Although I’m always on the lookout for superb dried red chiles from a small farm or a great olive oil from California or Italy, I do not change the enchilada recipe.

The recipe is a celebration of its travels - Mexico, Spain and the California coast with its Mediterranean style.

My family, like most of the others, eventually lost their rancho, nestled against the foothills of the east side of the bay, but they kept the recipes. Cooks always survive. They are empowered by cooking the recipes.

The noted food writer M.F.K. Fisher once said that if you feed people you will never be alone. It’s true. With the red enchilada recipe, I once again invite you to the rancho table where there was always an extra place for traveler or friend.

Click here for the recipe.

#californio #rancho food #enchiladas

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trywithpopchips-blog · 5 years

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Try With PopChips

Are you avoiding your favorite snacks because of its unhealthy? Do you have cravings for chips but you are on diet and not being able to eat the family pack of your favorite snacks? We all know that packed and frozen foods are not good for our health. Some of us planned to start avoiding crackers but its not quite easy because everyone loves to eat crunchy and spicy snacks. Packed food is usually made with deep frying and has low-quality ingredients. Especially when we talk about most favorite snacks of people from every age the first thought comes in our mind is chips. Chips are the most demanded snack all over the world but some brands In fact mostly brands make our favorite snacks with low-quality materials. These products having nothing but junks and unhealthy stuff to disturb our metabolism. But still, we have some high-quality crackers to treat our self on snacks time.PopChips is also famous and most demanded snack which has many unique flavors. This product is famous for its healthy composition. PopChips are usually said as its a snack for those who can afford it. But its total roamer this product is pocket-friendly but the stock may be limited because it is special.

What is PopChips?

PopChips is a brand of chips basically made with potato and corns. These are not simple or local chips it's a high-quality brand which has made this with certified methods of packed food processing.

Who has invited this magical formula?

Mainly the idea of this matchless snacks comes in Keith Belling ’s mind and he teamed up with Patrick Turpin to act upon this delicious plan.

History of PopChips:

In 2007 Keith Belling who is also a co-founder of PopChips teamed up with Patrick Turpin and they created this amazing and yummy product and name this product PopChips.

What is the science behind the name of this product?

Keith thought that this invention should be named with a classical and matchless combination of words. He named it PopChips on this scenario that cravings to eat this snack will pop up instantly if someone tastes at once. And the second and basic reason for this name is that pop chips are made with popping method.

What is popping?

Popping is a process to cook food without using oil. In this method, the manufacturer uses high-quality equipment to maintain certain pressure and provide the required temperature to allow the food to cook or bake nicely.

What is the main method of making these amazing chips?

From day one PopChips are prepared in high quality and certified methods of cooking light snacks. These PopChips made by slicing and crashing the potato and corn and press it with high pressure and then cooked at high temperature with high-quality equipment. This method of cooking is known as popping.

Claims:

PopChips are a crunchy and delicious snack. The manufacturer says that everyone who eats this snack once will fall in love with the product. They also claim that: It is totally oil free It contains no saturated fats It is 100% chemical free

Is it true that pop chips are a blessing for the people on diet??

Yes!! You heard right PopChips is a blessing for the people on diet and struggling to get rid of from extra fat. Usually, we match the packed food with oil and fat but when it comes to PopChips it is totally safe for dieting. The reason is first it is made with healthy and tested ingredients, secondly, because its oil free and fat-free it will reduce your food craving as you eat this and it makes you feel full so the intake of others junks will automatically decrease. PopChips are scientifically lower in calories and saturated fat so its safe for your diet.

What is the secret of this crunchy snack?

PopChips also consider as a most daring brand because they have mentioned all of the information about the ingredients on the back of its packing. This delicious snack has: Dried potatoes Rice flour Sunflower oil Seasoning( sugar, brown sugar, salt, yeast, smoke flavor, paprika, torula, citric acid, spices, tomato powder, garlic powder, onion powder) Cornstarch Potato starch PopChips also declared the percentage of the calories and other essential components of the product such as: Calories 120 Fat 4g Sodium 190 mg Carbohydrates 19g Protein 1g Saturated fat 0 Fibber 1 g

Award list:

PopChips have a long list of awards the company wins many awards in regards to using the right and healthy way to prepare it. The manufacturer said that they work day and night to polish our brand. It's true because everyone can clearly see the success of the award list of PopChips. The product won many awards since 2007 such as: Best crispy snack for kids- Best chips- Real simple Best chips under 100 calories- Not this, Not that(magazine) Outstanding snack- Sofi awards Best snack- Shape(magazine) Best potato chips- Men’s health(magazine) Best low calories snacks Good housekeeping(magazine) #1 potato chips kiwi(magazine) Best chips- Health(magazine) One of the most 8 addicting snacks- Foods-Yahoo&shine Best crunchy snack- slash food

Flavors:

PopChips offers a variety of flavors such as:

Potato:

Sour cream& onion Cheddar cheese Barbeque Sea salt and vinegar Parmesan and garlic Jalapenos Ketchup Thai sweet chili Sweet potato Cheddar and sour cream Chile lime Crazy hot Salt and pepper Tortilla: Chilli lemon Ranch Salsa Nacho cheese Corn: Katy’s kettle corn

So how long PopChips stay fresh?

PopChips can stay fresh in a seal pack bag for up to 12 months. And in case if you have self-resistance on its peak and you can store it in your cupboard then you can store it for 1 month in an open pack but we suggest you clip the seal to store it longer.

Where is the headquarter of PopChips and when it was formed for official use?

The headquarter of PopChips is in Southern California and it was formed in November 2007 for official use right after two months of the first successful the production of PopChips.

How many chips the does company retail in a year?

In the first 5 years when the brand was not so known the company retails about 5 million chips. In the year of 2012, the demand of PopChips increase gradually and overall sale become 15 million chips which were a great achievement for the company and then the sale increase from 15 million to 30 in between 2012 to 16 and for now the overall sale of the year is about 242 million chips.

Is it available in the market?

For now, PopChips are available locally in a few places such as: United States Canada United Kingdom

Pros of eating PopChips:

You don’t have to worry about fat It has 15+ flavors Diet friendly Tested and chemical free Have no filler or chemical in it You can customize your order

Cons:

You can not found it easily because its only available in 20 countries No money back guarantee It's not pocket-friendly

Conclusion:

PopChips is high-quality chips brand. This snack is safe for the people of every age. This crunchy formula has been invented by Keith Belling with the help of Patrick Turpin. The product is made with popping. This delicious brand is not available easily its majorly an online product.

Is there any reaction or side effects?

Apparently, PopChips are like simple and delicious snacks with a spicy crunch. But if you are allergic from seasoning and sunflower oils then you may experience: Red and dry spots on your body High blood pressure

Precautions:

Read the manufacturing and expiry date before eating Do not eat and return if the expiry date is near Avoid eating if you are allergic to paprika and another seasoning You can eat only a 3ounce pack in a day otherwise you may suffer from high blood pressure due to carbs Return and complain if found the security seal open or broken Do not trust any duplicate brand Use a clip to close the seal of the pack to preserve it for future You can store an open bag of PopChips for a month Give proper information before order Keep it at a cool and dry place

How to get this crunchy snack?

PopChips are available online and you can order your package from the there official website PopChips.com. You can get your bag in some easy steps: Simply go to the official website any retailing &online marketing store. Search for the required product Customize your order like how much packs you want to order or which flavor you want to have Read the terms and conditions for order Place your order Give required information about yourself and give a valid phone number so they can contact you if required Wait for the shipment Receive your order and enjoy it with your favorite movie. Read the full article

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troubleincoming-blog · 7 years

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Dixieland Alpaca Farm

It remained in the middle of the year in 1993 that an article about alpacas in the U.S.A Today caught Jerry and Libby's eye. By the end of 1993 they had actually taken delivery of their first 10 alpacas and the rest, as they say, is history. This extraordinary home - a turnkey alpaca farm, equestrian center, or charming advancement place is offered for sale. View pictures, information, and an aerial tour of the residential or commercial property! The most crucial thing to bear in mind when setting up an alpaca organisation is that it requires to be established in a business-like way. Without appropriate set-up, numerous tax benefits can escape. Making sure you have a DBA, a state Seller's License, a Quickbooks ledger, a checking/savings account in the DBA's name, and a company charge card solidify your alpaca organisation. The majority of buyers find it financially beneficial to run their company as a sole-proprietorship rather than forming a corporation or LLC.

Alpacas are a mild, inquisitive member of the camelid household, stemming from the high Andean Plateau and mountains of South America. They are closely associated to the wild vicuna, and are also family members to the llama. They are unprotected from predators, and discover security and convenience within their herd. Adult alpacas weigh in between 100 and 200 pounds, and are about 36 inches high at the withers. Females begin reproducing at roughly age 2, and have one baby (called a cria) at a time. Gestation is between 11 and 12 months, with spring pregnancies typically running longer than fall pregnancies. In Peru you can discover four camelids: the alpaca, llama, vicuna and guanaco. These are the very same as camels but lacking in a hump. The less typical guanaco and vicuna types are simpler to recognize and it is frequently a difficult call - in the beginning - for individuals to discriminate between alpacas and llamas. These animals have 4 things in typical: wooly coats, long pointed ears, thick lashes and large eyes.

Alpaca Peruvian Charcoal Chicken is recognized for its extraordinary rotisserie chicken, cooked in a special marinade, then roasted in our imported oven. This oven utilizes natural wood charcoal and is the source of the mouth watering smells as you approach the restaurant. We combine our chicken with standard South American sides - from plantains to yuca fries or black beans. Our natural chickens are hormone complimentary, regional and free of all significant FDA allergies (peanuts, tree nuts, eggs, fish, shellfish, gluten, milk and soy). Alpaca Peruvian Charcoal Chicken also does take-out along with big celebrations and catering. BUNDLED STAPLES - A grouping of micro-staples that together form a bigger staple. The formation of the micro-staples is determined by the arrangement and density of the hair follicles in the skin. Bundling is said to be a sign of a thick fleece, due to the consistency of hair follicle size and consistency of shape in the skin. CARDING - The final cleaning process, accomplished by either hand or maker, through which alpaca fiber precedes spinning. ATTRIBUTE - A specific phenotypic trait, such as crimp or fineness.

The Alpaca animal is an unknown animal that comes from the plains of the Andes in locations such as Peru, Bolivia and Chile. As it originates from these places with severe temperature levels it has actually developed a thick wool fleece, which offers you the quality yarn you are searching for. In fact the wool itself adjusts to temperature level. This indicates you can wear it on this summertime evenings when the air feels a bit cooler or you can use it in deep winter when it is freezing and still feel the benefits of this incredible yarn. The one in the above video isn't really in any threat-- it's simply being sheared by a quite mild owner-- but the alpaca doesn't understand that, and is quite gone nuts. It's a warbling, high-pitched squeal, similar to the noise practically every mammal makes when terrified. And now for the last significant classification of alpaca sound, and the most fun: theorgle. Male alpacas make this noise while mating or trying to mate. It's a truly unusual noise, like a rusty trumpeter attempting to play a solo into a pool. It's unmistakable, which can be helpful for breeders and probably sort of frustrating for anybody else. So there you have it! That's what an alpaca seems like.

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instantdeerlover · 4 years

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EPCC Cares, Chefs Share added to Google Docs

EPCC Cares, Chefs Share

When Daniel Guerra was an elementary student, he remembers his mom taking him to get free lunch with his sister at school during the summer. Guerra, who is now a chef in El Paso Community College’s (EPCC) Culinary Arts Program, says this experience, combined with knowing that hunger also affects college students too, inspired him to create Chefs Share along with other chefs in the program. For the past month, this program has been preparing and delivering meals to EPCC students in need.

EPCC knows that food insecurity is a common challenge faced by college students even during regular times. Guerra explained that because of the COVID-19 pandemic that students have even greater need intensified by the inability to gather resources, including money for food. As a result, he and the other chefs knew they needed to do something to help. Chef Patrick Rosser was among the first to volunteer when he knew he had a chance to help EPCC students. He says he was overwhelmed by the willingness of faculty and staff to put in hours of hard work to make this happen. “With so many people dealing with the extremely negative consequences of the COVID-19 pandemic, I’m honored to help in some small manner,” Chef Rosser said.

As a result, more than seven other Culinary Arts Program faculty and staff jumped into action. They developed a plan to prepare meals and food care packages for students. They also partnered with the Tejano Food Pantry which was created by students in EPCC’s Student Government Association for students in order to address food insecurity. The Tejano Food Pantry staff is the point of contact for Chefs Share meal distribution. So far, they have reached out to hundreds of students to check on them and let them know about program. “When we were approached by the chefs for this initiative, it was seen as another opportunity to continuously advocate for students,” Arvis Jones, Director of Student Leadership and Campus Life, said. “Our goal is to help students through this crisis as much as we can.”

Each week the chefs prepare boxed meals along with a care package of snacks and baked goods. Since the program started in late March, more than 500 pounds of food has been prepared. The chefs personally deliver all the meals themselves already logging more than 1,000 miles across the county from Red Sands, to Tornillo to Canutillo. Students are happy and relieved to see them arrive. Jennifer, who only wanted to share her first name, is in her second semester at EPCC. She works, is a single mom to a 3-year-old son and is a full-time student. She says it is a struggle to make ends meet during normal circumstances, but that it has been even harder after she lost her job due to COVID-19 closures. “When I got the call from EPCC, I felt like someone cared,” Jennifer said. “When the chefs showed up with a meal for my son and I, that was one less thing I had to worry about that day.”

Making that difference and giving back is what drives the chefs to do as much as they can. “When there are hungry students suffering through a pandemic, in need of a delicious cooked meal, that is when a chef should step in and help out,” Chef Andres Diaz said. “While I can’t contribute to the front lines in the medical field, this is a way I can use my skill set to make a difference.”

The EPCC Culinary Arts Program has a long history of making a difference by giving back and supporting the community in times of need. In the aftermath of Hurricane Katrina, chefs, along with their students, volunteered to prepare meals for evacuees sheltered at the convention center. They’ve prepared Thanksgiving Dinners for youth at the Child Crisis Center, supported the Ronald McDonald House, Villa Maria and countless other organizations. EPCC chefs and students regularly volunteer their time and talent in many ways. “It’s rewarding to be able to help our community when it needs it the most,” Ezequiel Gutierrez, Culinary Arts Lab Assistant said.

To sustain this critical effort, EPCC Chefs have been relying on the generosity of program partners like Sysco and others who have donated product to make the meals possible along with monetary donations from individuals. The Foundation for EPCC has started the StayStrong Student Emergency fund which provides support for students. To donate, visit go.epcc.edu/GiveNow and select the “StayStrong Fund”. Donations to support Chefs Share can be made by scrolling down to the “EPCC Cares, Chefs Share” fund.

Chef Guerra says the project is an important opportunity for the chefs to make an impact and put their skills to good use. More than 200 meals have been made and delivered so far. From chicken, green chile and cheese on house made bread, served with chips and salad to roasted chicken, macaroni and cheese along with stewed tomatoes and cobbler, each meal is prepared with care. With continued support from community donations, Guerra hopes the program can serve more students. Reflecting on his childhood experience and the impact he can make now, Guerra says, “it’s my turn to pay it forward.”

Today, EPCC serves more than 28,500 students and offers 145 degree and certificate programs. The college remains focused on engaging students, growing community partnerships and fostering excellence. By creating a college-going culture and implementing innovative student success initiatives, EPCC is transforming the pathway to higher education and developing a better prepared workforce for our region.

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ravishankarsivasubramaniam · 4 years

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Longreads Best of 2019: Food Writing

We asked writers and editors to choose some of their favorite stories of the year in various categories. Here is the best in food writing.

Mayukh Sen James Beard Award-winning writer and Adjunct Professor at New York University’s Arthur L. Carter Journalism Institute

The Chef Who Can Teach Us a Thing or Two About Grit (Julia Bainbridge, Heated)

I tend to agree with most criticisms of using the first-person in profiles: Who cares about the writer? Why the throat-clearing about yourself? Who asked about you when I’m just trying to read about Rihanna? It takes a writer of real skill, and very little vanity, to pull off this first-person trick. I marvel at the way Julia Bainbridge gently, unobtrusively inserts herself into this Heated profile of chef Iliana Regan. In doing so, Bainbridge allows the reader to understand the subject in fuller, more generous terms.

There is a current of melancholy that runs through Bainbridge’s piece, pegged to the release of Regan’s National Book Award-longlisted memoir, Burn the Place; you get the sense that the writer understands her subject intimately. (I should note that Regan’s memoir inspired a number of very fine pieces, including those by Deborah Reid and Helen Rosner. Read those, too.) Certain details — the nervous tug of a sweater, the smell of cigarette smoke and beer wafting from a bar — could’ve read like strained flourishes in a lesser writer’s hands, but Bainbridge uses these observations sparingly, bringing Regan to life. She works carefully, sentence by sentence, with some turns of phrase that stop me dead in my tracks. “The alcohol is gone,” Bainbridge writes at one point, “but the -ism remains.” Bainbridge shows that the first-person, when deployed correctly, can showcase a profile writer’s empathy, not their ego.

Alexa van Sickle Writer, senior editor, Roads and Kingdoms

Death, Migration and the Loss of Culture (Janelle Bitker, San Francisco Chronicle)

There is no shortage of food writing that illuminates the many ways we keep ties to the food of our families and cultures. Often, stories come with an assist from older relatives who serve as the custodians of recipes for future generations to discover and preserve. But as Janelle Bitker explores in this personal essay, what if that’s not your family’s story? What if, through migration or other ways, we lose “our” recipes?

Framed by a visit to her Chinese grandparents’ grave in Fremont, California, Bitker traces how her own family’s food traditions have faded, in some cases after a single generation. Bitker’s family has broad cultural roots: Hakka Chinese, Hong Kong, Russia, the American South, the Bay Area. Her maternal grandparents fell in love in Hong Kong but ended up in San Leandro. Bitker didn’t grow up eating Hakka or Hong Kong cuisine, and her mother, who has lived longer in the U.S. than in Hong Kong, only cooks one Hakka dish. Bitker feels an even bigger cultural loss on her father’s side. Her grandfather was Russian and Jewish but born in Japan. The war brought his family to Shanghai, China — which at the time was one of the safest places for Jews, until it wasn’t — and eventually her grandfather got stranded in the Philippines as a prisoner of war, after he tried to flee to the U.S. Her father remembers piroshkis and beef Stroganoff on his table when he was growing up, but those dishes didn’t make their way to Bitker.

She wonders, “How many generations does it take to become another culturally ambiguous American family? Is migration the death of traditions?” Of course, the answer is that it’s quite the opposite: We create our own new ones. But in tracing her remarkable family history, this piece also shows that there are plenty of stories to tell about how we lose food traditions, not just about how we preserve them.

Gustavo Arellano Los Angeles Times features writer, author of ¡Ask a Mexican! and Taco USA

The Paleta War (Serena Maria Daniels, Eater)

Over the past 15 years, Mexicans across the United States have looked on in quizzical pride as ice cream shops under the name “La Michoacana” (“The Woman from Michoacán”) or variants sprung up wherever Mexicans were — the Southwest and big cities, yes, but also Omaha, Des Moines, and even Bethlehem (okay, Belen, New Mexico). The La Michoacana brand is the Baskin-Robbins of Mexico — but almost all of the American stores that use the name are independently run shops that have nothing to do with the decades-old Mexican company. So how did La Michoacanas become so ubiquitous in el Norte, and so quickly? Tostada Magazine editor Serena Maria Daniels tells a fabulous story that involves lawsuits, immigration, and history, and that will make you want to spread chile-mango ice cream across your keyboard afterward.

Helen Rosner Writer, The New Yorker food correspondent

Toward a Theory of American Festival Cusine (Meghan McCarron, photos by Gary He, Eater)

The amazing team of writer Meghan McCarron and photographer Gary He have been killing the Presidential Candidate Foodstuff beat this year. Despite the differences in their respective mediums, they share a distinct and tremendously exciting style: sharp-edged, slightly removed, warmly analytical, with an almost formalist sense of romance. Of the many pieces that came out of their time together at the Iowa State Fair (including the riotous “Why We Never Tire of Politicians Stuffing Their Faces”), my favorite was McCarron’s clever assessment of the mobile fried food economy, and the slippery notion of “real America,” deepened and made more golden with He’s almost surreal photos of funnel cake and turkey legs.

The Great Regression (Jon Bonné, Taste)

I love it — I LOVE IT — when great writers apply their critical lens to restaurants as cultural phenomena, rather than just talking about them as places where the food is good or bad and the prices are low or high. In this scathing, beautifully written piece, Bonné dissects the mini-trend, at the high end, of restaurants that more or less cosplay a mid-century notion of masculinity. He makes the case that the mahogany prime rib carts and sleek martini services and all that jazz are just dazzle camouflage for a truly distasteful core of retrograde and exclusionary values — white male fragility, restaurant edition: “Keep your Noma sensibilities and edible flowers,” he writes, explaining these restaurants’ sales pitch. “Stick them into the part of a cow not served on a silver trolley, and let us dine in a time before tofu and Title IX.”

Tove Danovich Freelance food and agriculture journalist

Competitive Oyster Shucking Is Real, Decadent, And China’s Best Party (Noelle Mateer, Deadspin)

I fell in love with food writing when I learned that to write about food is to write about anything. Food is wrapped up in personal memory and heritage, politics and history. Noelle Mateer’s piece for Deadspin proves why readers would be bereft if food writing were restricted to recipes and graded restaurant reviews. (It would be as sad as if sports writing decided it was better off “sticking to sports.”) This story reeled me in right away with an image of 60 people shucking oysters on the Great Wall of China. How oysters, which filter impurities from the water, came to be served raw in China, and who can afford to eat them, are a few of the pearls of this story.

Who’s Considered Thin Enough for Eating Disorder Treatment? (Virginia Sole-Smith, Elemental)

When I talked about this story with a friend, his first question threw me off: “What is an eating disorder exactly?” But the question of what an eating disorder is — and not what someone with an eating disorder looks like — is the heart of this overdue story by Virginia Sole-Smith. Insurance companies and doctors often use low weight as a benchmark for diagnosing and treating eating disorders, even when anyone who dangerously restricts food intake is at risk of physiological complications. This article shows a particularly harmful example of how diet culture has made it seem acceptable to starve yourself—as long as you’re big. Sole-Smith’s deftly handled reporting and writing on this immensely complicated subject makes for one of the most memorable pieces I’ve read this year.

Michael W. Twitty Writer, culinary historian, educator, author of James Beard Award-winning book The Cooking Gene

Le Colonial Is an Orientalist Specter (Soleil Ho, San Francisco Chronicle)

The image of the food critic as a stodgy white man or woman with resting jerk face here to maintain the Eurocentric status quo came to a stunning halt with Soleil Ho’s review of the Vietnamese restaurant, Le Colonial. Soleil, an accomplished and controversial, smart-dressing intellectual whose interests extend into food, visual art, writing, and cultural critique, challenged the restaurant’s proprietors beyond food. As a Vietnamese American and self-described queer woman, she challenged the French colonial decor, the yearning for colonial-era nostalgia in light of what those signifiers mean to a descendant of the colonized, as well as to those uninitiated in the socio-political world of Southeast Asia. Without losing the disciplined gaze of a food critic, this review put face forward to the reader ideas about culinary justice equal to questions about plating, taste, and concept. Would you want to eat in a space that reflected and honored the path to an unshakable trauma in the history of your family or peoplehood? In a time when diners are thinking about the “position” and packaging of their food, Ho modeled, in the hottest days of the culture wars, the fine line between concept and convenient stereotypes that unwittingly create a divide even before we dine.

Gwendolyn Knapp Writer, memoirist, assistant editor Houstonia

The Grill That Gave ‘90 Kids Their Kitchen Training Wheels (Aaron Goldfarb, Taste)

In the late ’90s and early aughts, my father broke out the George Foreman Grill every evening, placing several slices of fluffy, buttered (well, margarined) Publix bakery French bread on the grill, and held the lid down for a good minute. He loved to have these little flattened, greasy pieces of toast with dinner. That’s pretty much all he used his George Foreman for until the device faded into retirement in the garage, along with his kayak and 17 awful, outdated printers before it. Aaron Goldfarb’s ode to the George Foreman sent me back to the flattened-toast era and gave me a good chuckle, which is necessary in these trying times. Also, it’s wild to think that the contraption is the second-most purchased home appliance of all time. The George Foreman was advertised for its ability to drain fat from food; meat grease would slide off it into a little vat. But how many other garages are now burdened with these vessels?

* * *

Read all the categories in our Best of 2019 year-end collection.

#Longreads #Food #Ravishankar Sivasubramaniam

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biofunmy · 4 years

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Impeachment, Fiat Chrysler, ‘Star Wars’: Your Wednesday Briefing

(Want to get this briefing by email? Here’s the sign-up.)

Good morning.

We’re covering today’s planned impeachment vote in the House, a warning to the F.B.I., and a record heat wave in Australia. We also have a review of “The Rise of Skywalker.”

House is set to vote on impeachment

Lawmakers are expected to vote by this evening on two charges against President Trump: abuse of power and obstruction of Congress. Here’s what to expect:

The House Rules Committee voted on Tuesday to allow six total hours of debate on the floor, divided equally among Republicans and Democrats.

Republicans are expected to use parliamentary procedures to try to slow the process, but the time limit means they’re unlikely to make much difference.

Separate votes on the impeachment articles are expected in the early evening.

A majority of House members support impeachment, largely along party lines. Here’s where every lawmaker stands.

If the House approves the articles, Mr. Trump would become the third president in U.S. history to be impeached.

Yesterday: Mr. Trump denounced the process as an “illegal, partisan attempted coup” in a letter to Speaker Nancy Pelosi. Read the letter, which The Times fact-checked.

What’s next: If Mr. Trump is impeached, the Senate could decide to remove him from office, though such an outcome is highly unlikely. Senators take an oath during an impeachment trial to “do impartial justice,” but Senator Mitch McConnell, the Republican majority leader, said on Tuesday that he had no obligation to be impartial.

Background: Four Times journalists who covered the impeachment trial of President Bill Clinton in 1998 discussed how that period echoes today.

F.B.I. is ordered to fix wiretap process

The bureau has until Jan. 10 to propose changes to national security surveillance targeting Americans, after a secretive federal court said on Tuesday that the F.B.I. had misled judges about the rationale for wiretapping a Trump campaign adviser.

The Foreign Intelligence Surveillance Court’s order followed the scathing report last week by the Justice Department’s independent inspector general about the surveillance of the aide, Carter Page, as part of the Russia investigation.

The bureau has called the conduct described in the report “unacceptable and unrepresentative of the F.B.I. as an institution.”

What’s next: The inspector general, Michael Horowitz, is scheduled to testify in Congress again today.

Individually, none of the tracking techniques are beyond the capabilities of other countries, including the U.S. But together, they could propel China’s spying to a new level, making its cameras and software smarter and more sophisticated.

The surveillance networks fulfill a longtime goal of ensuring social stability, but it’s unclear how well the police are using the capabilities, or how effective they are.

Quotable: “Each person’s data forms a trail,” said a technology worker in the southern city of Shenzhen. “It can be used by the government, and it can be used by bosses at the big companies to track us. Our lives are worth about as much as dirt.”

Another angle: Macau, a former Portuguese colony turned global gambling hub, has been more willing than neighboring Hong Kong to accept Beijing’s authority.

Methamphetamine deaths are rising fast

The number of deaths associated with meth use is climbing across the U.S., a trend that public health officials have struggled to explain.

Data from the Centers for Disease Control and Prevention show about 13,000 deaths involving the drug nationwide in 2018, more than twice as many as in 2015. Opioid deaths are much more common, but that number has flattened, while the pace of meth fatalities is accelerating.

Another angle: Teenagers are drinking less alcohol, smoking fewer cigarettes and trying fewer hard drugs, according to federal data released today. But there has been a sharp increase in vaping of marijuana and nicotine.

If you have 20 minutes, this is worth it

The case of the angry daughter

Snapshot: Above, Lina Tapia and Rodrigo Ramos, her husband, at their shop in an area of Queens known as Willets Point. The industrial area, which has the largest collection of auto and salvage shops in New York City and has long been a source of jobs for immigrants, is being redeveloped. (The photos in the article, including the one above, were produced using a technique that was common in the 19th century, which results in the images being reversed.)

Something to chew on: DNA from a roughly 5,700-year-old wad of primitive gum, recovered from a construction site in Denmark, is providing clues about the “Stone Age of Scandinavia.”

52 Places traveler: In his latest dispatch, our columnist visits the Paparoa Track, a new hiking trail in New Zealand.

Cook: Roasted salmon with chile and honey takes less than 30 minutes.

Watch: No spoilers here. Read our review of “Star Wars: The Rise of Skywalker.”

Eat: Our critic Pete Wells examined how restaurant dining changed in the past decade. One of the top trends: We ate with our cameras.

Smarter Living: What are you supposed to say at the end of an email? We have some tips.

And now for the Back Story on …

A last-minute grab bag of spending

The federal government is scrambling to avert a shutdown, nearly a year to the day after the longest one in U.S. history. We asked our Washington reporter Emily Cochrane to explain how Republicans and Democrats, in a week of division over impeachment proceedings, could agree on measures that had separated them.

The president is expected to sign two funding packages this week that would prevent the government from shutting down after 11:59 p.m. Friday, an embarrassing and costly prospect. Congress introduced the legislation — more than 2,000 pages of text — on Monday, and the House advanced both packages less than 24 hours after receiving the documents.

The legislation tackles a variety of issues. Lawmakers are working to accomplish as much as possible before their recess on Friday: spending bills on Tuesday, impeachment on Wednesday, sweeping revisions to the North American trade pact on Thursday.

The threat of a government shutdown, coupled with the desire to leave on time and with some notable legislative accomplishments, is pushing the two sides closer.

Members of Congress have jokingly compared the flurry of seemingly random legislative demands, like raising the tobacco purchase age to 21, to adding a couple of extra ornaments on the Christmas tree.

Some called it the last train leaving the station.

That’s it for this briefing. See you next time.

— Chris

Thank you Mark Josephson and Eleanor Stanford provided the break from the news. You can reach the team at [email protected].

P.S. • We’re listening to “The Daily.” Today’s episode is about President Trump’s executive order aimed at curbing anti-Semitism. • Here’s today’s Mini Crossword, and a clue: Killer whale (four letters). You can find all our puzzles here. • Elisabeth Bumiller, the chief of our prizewinning Washington bureau, has been promoted to assistant managing editor and joins the masthead, a list of the top editors and business executives at The Times.

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